Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Larisa Mayurnikova"'
Publikováno v:
Food Processing: Techniques and Technology. 53:140-149
Public catering has become an important healthy food provider in Russia. As a rule, this sphere is represented by small businesses with no experience in innovation. Their prospects for innovative development depend on the form of ownership, size, and
Publikováno v:
Food Processing: Techniques and Technology. 52:417-425
Contemporary human diet is poor in proteins. Therefore, the modern food science should find new sources of high-grade protein. The bracken fern is rich in proteins can be an unconventional solution to this problem. The research objective was to study
Publikováno v:
Food Processing: Techniques and Technology. :70-78
Public catering is a very specific sphere with a number of factors that hinder innovative development. As a result, local public catering businesses require innovative elements that would be tailored for their needs. The research objective was to ana
Autor:
Larisa Mayurnikova, N. V. Vasilyuk
Publikováno v:
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies".
Objective: The article discusses the proposed solutions to the prevention of AZZ. The problem of iodine deficiency has been known for a long time, but the measures currently applied do not have an effect. It was proposed to develop a technology for p
Autor:
Larisa Mayurnikova, S. F. Zinchuk
Publikováno v:
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies".
It is shown that the transition to a new level of development of society requires a new paradigm of education and the process of training specialists in the field of nutrition, ensuring food security. For the effectiveness of the process of training
Publikováno v:
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies".
Objective: assess the prospects of using sous-vide technology, taking into account the emerging needs of consumers in the field of public catering.
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 2, Pp 197-203 (2020)
On January 30, 2020, the Director-General of the World Health Organization declared the outbreak of COVID-19 a Public Health Emergency of International Concern. There is hardly a country in the world that is not currently facing this problem. The num
Autor:
Larisa Mayurnikova, Anastasiia Dril
Publikováno v:
Food Industry. 4:6-13
The starches use as thickening agent is due to its technological properties. Potato and corn starches are traditional thickening agents. Less common, otherwise promising agents are rice and tapioca starches. The advantages of starches and other types
Autor:
Galina A. Gubanenko, Tatyana Krapiva, Larisa Mayurnikova, Sergey Novoselov, Arkadiy Koksharov
Publikováno v:
E3S Web of Conferences, Vol 161, p 01045 (2020)
The scientific and technological development of Russia is aimed at food security and food independence of the country. The problem is solved by using local raw materials, as well. Of high priority is the creation of food products with the pre-set fun
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 1, Pp 79-89 (2018)
The modern food market forms a need for two trends for the development, production and sale of products: taking into account the demand of consumers and taking into account lack of irreplaceable (functional) micronutrients in the diet of different po